Ranch Crispy Roasted Chickpeas are the perfect little crunchy snack that brings together bold ranch flavors and a satisfying crispiness. Made from simple chickpeas seasoned with a blend of ranch spices and baked until golden and crunchy, these chickpeas are a great way to add a fun twist to your usual snack routine.
I love how easy these are to make and how they keep that crispy texture long after they come out of the oven. Whenever I make a batch, they disappear pretty quickly at home because everyone loves that tangy ranch seasoning packed into every bite. A quick tip I’ve learned is to make sure the chickpeas are as dry as possible before roasting to get that best crunch.
These crispy chickpeas are great on their own for a quick snack, or you can sprinkle them over salads and soups to add a bit of flavor and crunch. I often bring a small jar with me on the go—they’re such a handy little bite when I’m out and about. Plus, they’re a fun way to enjoy chickpeas without the usual hummus or salad look.
Key Ingredients & Substitutions
Chickpeas: These are the star of the recipe. Canned chickpeas are convenient, but if you prefer, you can cook dried chickpeas. Just make sure they are well drained and very dry before roasting to get that crisp texture.
Olive Oil: Olive oil helps the spices stick and aids in crisping. You can swap in avocado or sunflower oil if you want a different flavor or a higher smoke point.
Ranch Seasoning Mix: Store-bought ranch seasoning makes this recipe quick and easy. You can also make your own blend with dried herbs like parsley, dill, garlic powder, onion powder, and a pinch of salt. Adjust seasoning amounts to taste.
Smoked Paprika: This adds a subtle smoky flavor and a little color. If you don’t have smoked paprika, regular paprika or a pinch of chili powder work fine.
How Do You Get Chickpeas Super Crispy When Roasting?
The key to crispy roasted chickpeas is drying and stirring. Here’s how I do it:
- Dry well: After rinsing, pat chickpeas completely dry with a kitchen towel. Moisture is the enemy of crispness.
- Use oil evenly: Toss chickpeas with just enough oil to coat so spices stick and they crisp well.
- Spread in one layer: Give each chickpea space on the baking sheet to roast evenly without steaming.
- Stir occasionally: Shake or stir every 10 minutes to brown chickpeas on all sides.
- Cool fully: Let chickpeas cool on the baking sheet after roasting to finish crisping up.
Following these steps helps you get crunchy chickpeas that stay crispy longer—perfect for snacking or adding crunch to your meals!
Equipment You’ll Need
- Baking sheet – I like to line it with parchment paper to make cleanup easier and prevent sticking.
- Kitchen towel or paper towels – helps dry the chickpeas thoroughly so they crisp up nicely.
- Small mixing bowls – for tossing chickpeas with oil and spices; I find it easiest to coat everything evenly.
- Measuring spoons – for precise seasoning, especially with spices and ranch mix.
- Spatula or spoon – to toss and spread the chickpeas on the baking sheet evenly.
Flavor Variations & Add-Ins
- Spice it up: Add cayenne pepper or chili powder to give them some heat. Perfect if you like a little kick.
- Cheesy twist: Sprinkle with grated Parmesan or nutritional yeast after roasting for a cheesy flavor.
- Herb blend: Mix in chopped fresh herbs like basil, cilantro, or thyme before roasting for a fresh, vibrant taste.
- Sweet and spicy: Toss with a little honey or maple syrup and a pinch of smoked paprika for a sweet and smoky flavor.
Ranch Crispy Roasted Chickpeas
Ingredients You’ll Need:
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp dried dill
- 1 tsp smoked paprika
- 1 ½ tsp ranch seasoning mix (store-bought or homemade)
- ½ tsp salt (adjust to taste)
- Optional: pinch of black pepper or cayenne pepper for mild heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-35 minutes to roast for a total of around 35-45 minutes. Cooling time happens on the baking sheet and helps the chickpeas crisp up perfectly.
Step-by-Step Instructions:
1. Prepare the Oven and Chickpeas:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Drain and rinse the chickpeas well, then lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove extra moisture, which helps them get crispy when roasted.
2. Season the Chickpeas:
Place the dried chickpeas in a medium bowl and toss with olive oil until they are evenly coated. In a small bowl, mix together the garlic powder, onion powder, dried parsley, dried dill, smoked paprika, ranch seasoning, salt, and optional black or cayenne pepper. Sprinkle this seasoning mix over the chickpeas and toss again to coat them evenly with all the flavors.
3. Roast Until Crispy:
Spread the seasoned chickpeas in a single layer on your prepared baking sheet. Roast them in the oven for 25-35 minutes, stirring or shaking the pan every 10 minutes to make sure they cook evenly and become golden brown and crispy on all sides.
4. Cool and Store:
Remove the chickpeas from the oven and let them cool completely right on the baking sheet. This final cooling step helps them get even crunchier. Once cooled, store the crispy chickpeas in an airtight container. Enjoy them as a tasty snack or sprinkle on salads and soups for extra flavor and crunch!
Can I Use Dried Chickpeas Instead of Canned?
Yes! Just cook the dried chickpeas fully and make sure they’re completely dry before roasting. Removing moisture is key to getting them crispy.
How Should I Store Leftover Roasted Chickpeas?
Store them in an airtight container at room temperature for up to one week. If they lose their crunch, pop them back in the oven briefly to crisp them up again.
Can I Adjust the Ranch Seasoning?
Absolutely! You can use store-bought ranch seasoning or make your own. Feel free to add extra herbs or spices to suit your taste.
What’s the Best Way to Reheat Crispy Chickpeas?
Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes. This helps restore their crispiness without burning.
